Food product



I products.

urrso sra'rss PATENT orrlrcE."

V JOEL srennnns, or stream FALLS, New YORK.

noon ower.

earners.

Ho Brawing.

To all whom it may concern:

Be it known that I, J our. STARRELS, a citizen of the United States,residing at Niagara Falls, in the county of Niagara and State of NewYork, have invented new and useful improvements in Food Products, ofwhich the following is a specification.

The present invention relates to food More particularly, the presentinvention Y relates to food products of which edible oil or fat forms anappreciable part. Food products are being widely used at the presenttime which consist-of a relatively hard 'fat mixed with an oil in fluidform to form a product simulatin lard. This product. is

- being used as a s ortening for cooking or baking purposes.

Compound lardlor shortenings consisting primarily of vegetable oils werefirstintroduced at a tlme when vegetable oils were selling at a verymuch lower price than hog lard; The object of the trade, thereforeywasto produce a product which simulated lard as closely as possible. Withthe development- -of the lndustry and particularly with the introductionof the process of h droge'na vtion, which made possible the pro notionof a shortening consisting only of vegetable oils, such vegetableshortenings have made such an appeal, that to-day they sell for as highand frequently higher prices than hog lard. The great increase in theuse of vegetable oils has caused such an increase in the price thereofas to very materially decrease the difierential between the price ofvegetable oils and hog lard. Notwithstanding this condition andnotwithstanding the fact that vegetable shortening is often preferredover hog lard, manufacturers have continued to make vegetable shorteningin a form to simulate lard, as they did when the products were firstintroduced. In order to produce a white shortening, it is necessary thatthe oils of which it is composed be highly able loss in oil and also aconsiderable cost of processing. Furthermore, manufacturers of whiteshortening are limited to the use of bleachable oils, which sell at apremium over oils which do not bleach. Great care must be exercised inthe handling of bleached oils for the reason that the color will darkenupon heatin Difliculties due to the last fact are eliminated by thepresent invention.

Specification of Letters Patent.

*Patented May 2,1922.

Application filed November 24, 1519. Serial No. 840,217.

Moreover, the present invention permits the.

bleaching. Bleaching agents frequently impair the flavor of the oil andadsorb vitamines which may be present therein, thereby rendering saidoils less capable of assimilation.

An object of the present invention is to provide a vegetable shorteningwhich simulatesbutter. 1

A further object is to provide a food prodnot which combinesattractiveness and sa1ability with cheapness of manufacture.

' further object is to provide an improved method of manufacturing Ifood products whereby to produce an attractive and salableproduct. f H

Further objects will appear as the description proceeds. i

-Accord1ng to the present invention, a food product is made by mixing arelatively hard fat with an oil which retains its original color orwhich has been only partially bleached, whereby the resulting foodprod-' not, without the addition of any artificial coloring matter, hasthe rich, attractive appearance of butter; The necessity for anybleaching and the degree of such bleaching will, or" course, bedetermined by the color which the ingredients present as well as by theshade of color desired in the finished product. The oils used may be anyof the Well known edible oils, as for instance, pea-- nut, cotton-seed,soya bean or corn oil. Ob-

viously, the oil chosen should be such that chosen may haveva naturalyellow or golden color without any processing.

By the resent invention, not onl is a rich, inviting butter colorobtained in the food product without the use of artificial colorinmatter, but the further' advantage is obtained that the expense ofbleaching is 105 eliminated or reduced and the loss of material duringsaid bleaching is correspond-J,

.ingl eliminated or reduce T e hard fatand the fluid oil which are usedtogether may he basically the same, if 110 the loss of oil attendant tothe process of desired, thehard i Eat beingthe hydro enat ed form of thefluid oil or said. hard' at and said fluid oil may he basicallydifferent.

Both said Ihard fat and said oilmay {be of their original color orcolors or one or both may be partially bleached. :The' degree ofbleaching, if any be required, ,is readily.

determinable,'whereby tad-produce a product having an appetizingappearance. Thepro-f portions of 011 and fat will, preferably, be

chosen such. that the product will. have theconsistency of lard orbutter.

.Manymodificationsof the'present inven tion will occur to those skilledin the art. It. is intended to cover in this patent, all suchmodifications that come within, the

by Letters Patentof the United States, is:

'A food product simulating butter -for cooking purposes consisting of amixture of a hydrogenated'fat and a fluid oil, one of said mate'rlals'having'a natural color characteristiccapable' of givin said mixture aninherent color simulating utter, said materials being in proportion togive said mixture the color and consistency of butter.

In witness whereof, havehereunto subscribed my name.

* J EL ,STAB E S}

